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Jasmine rice is a fragrant, long-grain rice that is a staple in many Asian cuisines. It is known for its delicate aroma and fluffy texture, making it a popular choice for dishes such as stir-fries, curries, and sushi. However, cooking perfect jasmine rice can be a time-consuming and tricky task. This is where the Instant Pot comes in. With its efficient cooking method and precise settings, the Instant Pot has become a game-changer for cooking jasmine rice.
Ingredients:
- 1 cup jasmine rice
- 1 cup water
- 1/2 teaspoon salt
- 1 teaspoon olive oil or butter (optional)
Instructions:
- Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. This removes excess starch and makes the rice fluffier.
- Add the rinsed rice, water, salt, and optional oil/butter to the Instant Pot’s inner pot.
- Secure the lid, making sure the sealing valve is set to “Sealing”. Cook on Manual/Pressure Cook (High Pressure) for 4 minutes.
- Let the pressure release naturally for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure.
- Open the lid, fluff the rice with a fork, and serve immediately.
Tips:
- Use a 1:1 ratio of rice to water for perfect results.
- Substitute water for chicken or vegetable broth for more flavour.
- Rinsing removes excess starch and prevents clumping.
- Avoid the “Keep Warm” setting: This can dry out the rice.
Variations
- Aromatics: Add a bay leaf, smashed garlic clove, or a piece of ginger to the pot for a subtle flavour.
- Coconut jasmine rice: Use coconut milk instead of water for a creamy twist.
- Lemon herb: After cooking, fluff in chopped fresh herbs (parsley, cilantro, basil) and a squeeze of lemon juice.
Related
Instant Pot Jasmine Rice
Learn how to effortlessly cook jasmine rice in your Instant Pot with our simple guide. Get foolproof, fragrant rice every time.
Ingredients
- 1 cup Jasmine rice
- 1 cup water
- ½ tsp salt
- 1 tsp olive oil or butter (optional)
Instructions
- Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. This removes excess starch and makes the rice fluffier.
- Add the rinsed rice, water, salt, and optional oil/butter to the Instant Pot’s inner pot.
- Secure the lid, making sure the sealing valve is set to “Sealing”. Cook on Manual/Pressure Cook (High Pressure) for 4 minutes.
- Let the pressure release naturally for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure.
- Open the lid, fluff the rice with a fork, and serve immediately.
